This vegetarian lasagna is layered with ricotta, spinach, and plenty of veggies. It’s cozy, hearty, and perfect for make-ahead dinners or weeknights.
When it comes to lasagna recipes, here’s the one I’ve made over and over: my favorite vegetarian lasagna with ricotta. I’ve been honing meatless lasagna recipes for years, and this one is the culmination of all of my research (I’ve done the hard work for you!).
The tomato sauce has just the right zing and garlic nuance, and the spinach ricotta cheese filling is hearty and creamy. It’s scented with fresh thyme and a little lemon zest, which takes it over the top. Whether you’re meal prepping for the week ahead or need a crowd-pleasing dish to feed a crowd, this is your recipe!
Why You’ll Love This Recipe
- Satisfying and hearty: The creamy ricotta cheese filling and layers of vegetables make this vegetable lasagna just as filling as any meat-based version!
- Crowd-pleasing: I’ve served this to vegetarians and meat-eaters alike, and it always gets rave reviews
- Works for make-ahead meals: Assemble this veggie lasagna ahead of time and refrigerate or freeze it for busy weeknights
- Great for entertaining: The lasagne bakes while you prep side dishes and makes enough for a crowd
Ingredients You’ll Need
The spinach ricotta filling in this vegetarian lasagna recipe is elegantly simple, with no need to chop a long list of ingredients. You are welcome to add extra vegetables if you like, like sauteed mushrooms, bell peppers, or zucchini. Here’s what you need for this vegetarian lasagna:
- Tomato sauce: I like making a homemade sauce with crushed tomatoes, tomato sauce, garlic, and herbs for best flavor: but you can use store-bought, too.
- Lasagna noodles: Regular dried noodles work perfectly: boil them to just before al dente. Fresh lasagna noodles are another option and don’t require boiling.
- Baby spinach: Fresh baby spinach wilts down quickly, or you can use chopped regular spinach. You can also substitute frozen spinach (1 cup, thawed and squeezed dry).
- Fresh thyme, lemon zest, and ground nutmeg: These flavors take the filling to a whole new level
- Ricotta cheese: I recommend whole milk ricotta for the creamiest texture. You can substitute cottage cheese (blend it smooth first)
- Parmesan cheese: Adds salty, nutty flavor. You can omit it for fully vegetarian but add a few pinches extra salt (and if you like nutritional yeast, a few shakes).
- Mozzarella cheese: Makes those melty cheese layers
- Olive oil, salt and pepper: Rounds out the ingredients
How to Make Vegetarian Lasagna
1. Prepare your noodles and sauce first. Bring a large pot of well-salted water to a boil for the lasagna noodles. While that’s heating, make the tomato sauce by sauteing garlic until fragrant, then adding crushed tomatoes, tomato sauce, herbs, salt, and pepper. A bit of cornstarch mixed with a bit of the sauce helps thicken it.
When the water is ready, boil the noodles just until they’re slightly underdone (a minute or two less than al dente), then drain and lay them flat on a baking sheet drizzled with olive oil. This prevents sticking.
2. Prep the spinach. This step is crucial for avoiding watery vegetable lasagna! Add the baby spinach to a large skillet and cook it down. After it cools slightly, squeeze out every drop of liquid then roughly chopped it (or thaw and squeeze dry the frozen spinach).
3. Mix the spinach ricotta filling. Combine the ingredients for the filling in a medium bowl.
4. Layer your baking dish. Use a 9×13-inch baking dish and start with a thin layer of tomato sauce on the bottom (this prevents sticking). Then I build layers of noodles, ricotta mixture, chopped spinach, and sauce.
5. Bake covered, then uncovered. Cover the baking dish with aluminum foil and bake for 40 minutes at 375°F. Then carefully remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
6. Rest. Let the vegetarian lasagna rest for 15 minutes before slicing: this allows the layers to set.
Variations to Try
Here are some additional filling ideas that would go well with spinach and ricotta:
- Spinach mushroom lasagna: Make the spinach and mushroom filling from Vegan Lasagna and substitute it for the spinach (with or without the cashews).
- Swap in different greens: Make the spicy kale filling instead of spinach from Spicy Kale Lasagna, or substitute rainbow chard for the spinach.
- Use walnut taco meat: Use walnut taco meat as stand in for ground beef in this vegetarian pasta.
- Roasted vegetables: Roast mushrooms, red bell pepper, or butternut squash with olive oil, salt, and pepper until caramelized, then layer them in along with the spinach.
- Part-skim cheeses or cottage cheese: Make it lighter by swapping the whole milk ricotta for part-skim or low-fat ricotta, or use cottage cheese instead.
- Add basil pesto. Dollop or drizzle pesto between the layers for an extra burst of herby, garlicky flavor.
What to Serve With It
This hearty vegetable lasagna is wonderful rounded out with some fresh, vegetable-centric sides:
- Simple green salads are my go-to. My favorite Easy Arugula Salad pairs with the richness perfectly, or try a classic Caesar Salad or Chopped Salad.
- Garlic bread or focaccia are a fun side idea; try my family’s favorite Garlic Bread.
- Sautéed vegetables add nutrition and color to the plate. I love Sauteed Green Beans, Ultimate Sauteed Vegetables, or Pan Fried Broccoli.
- For a dinner party, start with appetizers like bruschetta or antipasto skewers, serve the lasagne as the main course with salad and bread, and finish with a light dessert. A glass of Italian red table wine or sparkling water with lemon is great alongside.
For more ideas, check out my full guide Best Sides to Go With Lasagna.
Storage & Freezing Tips
Here are a few pointers for this recipe:
- Make ahead tips: Make the vegetarian lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has melted.
- Leftover storage: Refrigerate leftovers for up to 2 days. Or freeze: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the vegetarian lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400F for about 15 minutes, until warmed through.
- Freezing unbaked lasagna: Assemble the lasagna completely in a freezer-safe baking dish, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. You can bake from frozen (add about 30-40 minutes to the bake time) or thaw overnight in the fridge first.
Dietary Notes
This vegetarian lasagna recipe is vegetarian. For gluten-free, use gluten-free lasagna noodles. For vegan, go to my Vegan Lasagna Recipe.
Frequently Asked Questions
The biggest mistake is not removing enough water from the spinach or other vegetables. Always squeeze cooked spinach completely dry using your hands or a clean kitchen towel. If adding zucchini or other watery vegetables, sauté them first to cook off moisture. Other common mistakes include using too much sauce, not letting the lasagna rest before slicing, and overcooking the noodles during the boil step.
Both work well, but I prefer freezing unbaked lasagna because the vegetables and noodles hold their texture better. When you freeze baked lasagna, the noodles can sometimes become softer upon reheating.
To freeze unbaked, assemble completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. You can bake from frozen (just add extra time) or thaw in the fridge overnight. If you do freeze baked lasagna, let it cool completely first and reheat gently covered with foil.
Start by seasoning each component well—salt and pepper in the ricotta mixture, well-seasoned tomato sauce, and herbs. Fresh thyme and lemon zest in the ricotta mixture add brightness.
Using fire-roasted tomatoes in the sauce adds a subtle smokiness. Don’t skip the garlic in the sauce, and consider adding red pepper flakes for a gentle heat. Fresh basil or fresh basil pesto between layers can enhance the flavor.
Always squeeze cooked spinach bone-dry: this is the #1 culprit for watery lasagna. If you’re adding zucchini, mushrooms, or other high-moisture vegetables, sauté them first to cook off the water, then let them cool before layering.
Use a thick tomato sauce rather than a thin, watery one (the cornstarch in my homemade version helps with this). Don’t oversauce: you want enough to keep it moist but not swimming.
Finally, let the baked lasagna rest for 15 minutes before cutting, which allows the layers to set and absorb any excess liquid.
Absolutely! Simply substitute gluten-free lasagna noodles for regular noodles. Follow the package directions for whether they need to be boiled first (some gluten-free noodles are more delicate). The rest of the recipe remains exactly the same.
You can also make my Zucchini Lasagna or Eggplant Lasagna, which replace the standard noodles with vegetable strips!
Vegetarian Lasagna
Pin RecipeThis vegetarian lasagna is layered with ricotta, spinach, and plenty of veggies. It’s cozy, hearty, and perfect for make-ahead dinners or weeknights.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 9 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Italian inspired
- Diet: Vegetarian
Ingredients
For the tomato sauce (or substitute 4 cups of your favorite marinara sauce)
- 4 large garlic cloves
- 2 tablespoons unsalted butter
- 1 28-ounce can crushed tomatoes, fire roasted if possible
- 1 15-ounce can tomato sauce, fire roasted if possible
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon (or oregano)
- ¾ teaspoon kosher salt
- 1 tablespoon cornstarch (or arrowroot starch)
For the lasagna
- 10 to 12 lasagna noodles (8 ounces, gluten-free as necessary)*
- 5 ounces baby spinach** (or 8 cups chopped spinach)
- 2 tablespoons chopped fresh thyme
- Zest of 1/2 lemon (about 2 teaspoons)
- ¼ teaspoon ground nutmeg
- 16 ounce (2 cups) ricotta cheese
- 1 cup shredded Parmesan cheese, divided
- 3 cups (12 ounces) shredded mozzarella cheese, divided
- 1 teaspoon kosher salt
- Fresh ground black pepper
Instructions
- Preheat: Preheat the oven to 375 degrees Fahrenheit.
- Boil the noodles*: Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
- Prepare the tomato sauce (or skip with purchased marinara): Mince the garlic. Melt the butter in a saucepan over medium heat. Add the garlic and sauté, stirring frequently. Once the garlic is fragrant after about 1 or 2 minutes, turn down the heat and carefully add the tomatoes (avoid any momentary spitting), tomato sauce, basil, tarragon or oregano, kosher salt, and several grinds of black pepper. Remove ¼ cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer on low heat while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
- Wilt the spinach: In a large skillet, mound the greens and ¼ cup water in the skillet and cook, stirring often, until completely wilted and reduced, about 3 minutes (the greens significantly reduce when cooking; if necessary, sauté in batches.) Sprinkle with 2 pinches of kosher salt and stir, then remove from the heat and allow to cool slightly. Once cooled, use your hands to squeeze out all excess liquid and discard. Roughly chop the spinach.
- Prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 1 ½ tablespoons thyme to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, ¾ cup Parmesan cheese, 2 cups shredded mozzarella cheese, kosher salt, and several grinds of black pepper. Stir to combine.
- Layer the lasagna: In a 9” x 13” baking dish, spread ½ cup tomato sauce on the bottom of the pan. Then top with 1 layer of noodles, half of the cheese mixture (in dollops then spread it out), half of the greens, and about 1 cup of the tomato sauce. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining cheese mixture, the remaining greens, and 1 cup of the tomato sauce. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining 1 ½ cups of the tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and ½ tablespoon thyme.
- Bake the lasagna: Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 10 minutes, until bubbly and browned. Let stand for 15 minutes before serving (this allows the lasagna to set). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven. (You can also freeze leftovers: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the vegetarian lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.)
Notes
*If you use fresh lasagna noodles, they don’t need to be boiled.
**You can substitute ¾ cup frozen spinach. Defrost it and squeeze out all excess liquid; you can skip the cooking step.
For a mushroom or veggie-packed version, sauté sliced mushrooms, diced zucchini, diced bell pepper, or other vegetables until tender and any liquid has cooked off, then layer them in along with the spinach.
Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven. You can also freeze leftovers: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the vegetarian lasagna in the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.
To freeze unbaked lasagna: See the Storage section above.
More Vegetarian Recipes to Try
- Lasagna Roll Ups
- Butternut Squash Lasagna
- Vegetarian Dinner Recipes
- Easy Vegetarian Recipes
- Vegetarian Enchilada Casserole
- Harvest Vegetable Bake
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